1. Put baking paper on the mold, break the low-sugar soy flour pastry cake into it by hand
2. Spread evenly on the bottom and press the surface evenly
3. The whipped cream and milk are mixed into the pot. After mixing well, add skimmed milk and low-sugar sweetener, and heat to about 80℃ over medium heat
4. Take another bowl, add cocoa paste and cocoa butter, pour all 3, and mix well
5. After the cocoa paste and cocoa butter have naturally melted, use a whisk to start mixing from the middle
6. Try not to stir in the air and make a thick ganache chocolate sauce
7. Stir with an electric whisk until emulsified and exhaust air
8. Take another bowl, add whole eggs and egg yolks, and beat them with an electric whisk
9. Add 8's egg liquid into 7's ganache chocolate sauce in small portions, and mix well with a whisk
10. It is easier to mix with a whisk
11. Finally use a rubber spatula to mix the whole evenly
12. Put butter softened at room temperature in a bowl and add a small amount of 11
13. Stir evenly with a rubber spatula
14. Pour 13 back into the bowl of 11
15. First use a whisk to mix the butter
16. Then use an electric whisk to exhaust the air and emulsify it completely
17. Finally, use a rubber spatula to mix them all evenly
18. Preheat the oven to 145°C. Use a long handle to scoop 440g of 17 into the prepared mold. Be careful not to touch the pastry cake layer underneath
19. Bake in the preheated oven. After baking, move to the flow table. When the surface is shiny, it can be demoulded, because it will be difficult to demold after it is completely cooled.
Tips:Keep the container of cocoa butter and cocoa paste dry without water.
